Asparagus Maltaise
Ready In: 25 mins
Serves: 6
Ingredients
- 2 cups blood orange juice
- 120 g unsalted butter
- 1 teaspoon lemon juice
- 3 egg yolks
- 30 thin asparagus spears, trimmed
- 2 eggs, hardboiled, peeled, chopped
Directions
- Place the orange juice in a saucepan over high heat and boil for about 15 minutes or until juice is reduced to 2 tablespoons. Set aside to cool slightly.
- Heat the butter and lemon juice in a small saucepan over low heat until heated through. Place the egg yolks in a blender, blend for a few seconds, then slowly add the butter mixture through the feed tube, a few drops at a time, until the mixture thickens.
- Add the reserved orange juice, blend to combine, then season with salt and pepper.
- Cook the asparagus in a pan of boiling salted water for 2-3 minutes, then drain.
- To serve, divide the asparagus between 6 plates, drizzle over some sauce and garnish with chopped egg.
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